Citrus and Cranberry Shortbread Cookies

I promise you. These cookies will probably be one of the easiest cookies you bake this year. I love easy, and I’m sure you aren’t opposed to it either. Shortbread is great for the holidays. You don’t need many ingredients. You more than likely have most of the ingredients already sitting in your pantry. You can be as creative (or uncreative) as you wish. You can add dried fruits, nuts and other flavors; or dip them in chocolate, Nutella, etc. They are fun to make, because they are easily a cookie cutter recipe. I love a good cookie cutter recipe, especially when you can make some super fun shapes (kid friendly alert). These shortbread cookies are loaded with dried cranberries and are crazy citrusy. I love them. Zach hates them, which means more for me =). He isn’t a huge fan of dried fruits, but the world doesn’t revolve around him. I wanted a special cookie this year too! Just kidding Zach. Not really, but I love you. Anyway, read ahead for the recipe. You will not be disappointed.

Weather: It’s cold. Like really really really really cold. Really. Cold. I think it hit -13 degrees F last night. Not fun. Let’s just say, I will spend the rest of the day bundled up in a blanket: a very very large blanket (as I continue to procrastinate on Christmas shopping).

Recipe Fun Facts:

PLEASE PLEASE PLEASE let the dough chill. I don’t know how many times I’ve gotten emails from those of you who have not let the dough chill on various cookie recipes (ahem…sugar cookies). I promise you. It is worth the extra time: time that you can use to be doing something else. It’s inactive time, which means you don’t have to do anything!! This dough can chill overnight even. PLEASE CHILL THE DOUGH. Anyway..

I love you all…but CHILL THE DOUGH! =)

Ok, so just like every other recipe I bake, baking time is longer for me at a mile above sea level. Keep an eye on your cookies, so you do not overcook them. It will probably not take you as long as it does me.

Watch your cookies!

Beer Love:

Woohoo! The Bruery’s 6 Geese-A-Laying has officially hit the shelves! I wait for this release all year long because it seems that each beer of this series is just as good, if not better than the last. The Bruery always seems to do something a little bit different too, which is awesome. So awesome. 6 Geese-A-Laying did not disappoint. It is spec-tac-u-lar. It is so warming, not as “golden” as last year’s 5 Golden Rings, but just as delicious. This bad boy was brewed with gooseberries and has fruity notes that just pairs perfectly with the cranberry in these cookies. You do not want to miss out on this beer, so go get a bottle before they all disappear!

Have a good day everyone! Stay warm out there!

Citrus and Cranberry Shortbread Cookies

Prep Time 10 min

Cook Time 10 min

Total Time 20 min

Yield 20

These shortbread cookies embody everything that is Christmas time. The dough is tossed with tangerine zest and cranberries. These cookies are perfect.

Ingredients

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

zest from three tangerines

2 1/2 cups all-purpose flour (more as needed)

1/2 teaspoon fine salt

3/4 cup dried cranberries

Instructions

In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and sugar together until light and fluffy. Add the vanilla extract and tangerine zest. Mix again until combined.

Add the flour and salt to the bowl, and mix again on low until the dough begins to come together. Increase the speed to medium, and mix until a firm cookie dough forms. Gently fold the dried cranberries into the dough until evenly dispersed.

Dump the dough out onto a sheet of plastic wrap and form into a round disc. Cover and refrigerate for at least an hour.

Once the dough has chilled, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper. Set aside.

Unwrap the dough onto a generously floured surface. With a floured rolling pin, roll the dough out to 1/4 of an inch thick. Using the cookie cutter of your choice (floured) cut shapes out of your dough. Place the cookies onto the baking sheet (12 per large baking sheet), spacing them about an inch apart.

Bake the cookies at 350 degrees F for 8-10 minutes or until they just begin to brown around the edges.

Remove from oven and let cool for a couple of minutes on the baking sheet. Transfer to a wire rack to cool the rest of the way.